Grilled Pork Burritos with Salsa Verde – These burritos have bold, smoky flavor in every bite. Boneless New York
pork chops are grilled to perfection, then cut into bite-sized pieces and wrapped up in a lightly toasted tortilla
along with refried beans, rice, cheese, cilantro and homemade salsa.
1 pound boneless pork loin chops, about 3/4-inch thick
2 teaspoons vegetable oil
2 teaspoons chili powder
1/4 teaspoon salt
3 cups homemade salsa verde or store-bought
Burritos
6 “burrito-sized” 10-inch flour or whole grain tortillas
1 16-ounce can fat-free refried beans, heated*
1 cup cooked white rice, heated
1 cup reduced-fat shredded Mexican cheese blend
2 tablespoons fresh cilantro, chopped
Lime wedges, for serving
*You can substitute black beans
To make pork: Lightly oil grill grate. Brush pork with oil and season with chili powder and salt. Grill pork over
medium-high heat, with lid closed, about 4 minutes per side, or until the internal temperature reaches
between 145 degrees F. (medium rare) to 160 degrees F. (medium) on a digital meat thermometer. Remove
from grill and let rest for 3 minutes.
Place tortillas on grill grate and cook until heated, about 30 seconds per side. Remove from grill and wrap in
a napkin to keep warm.
To assemble burrito: Chop pork into bite-sized pieces. For each burrito, spread 2 tablespoons of beans in a
wide strip on center of tortilla. Top with rice and cheese, evenly distributed between the burritos, and 1/6 of
chopped pork. Sprinkle with cilantro. Fold in right and left sides, and roll up tortilla from the bottom.
Transfer each to a dinner plate. Smother each with one sixth of warm salsa, add lime wedges and serve
immediately.
Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Serving suggestion: Serve these fork-and-knife burritos garnished with a sprinkle of cheese and alongside a
crisp green salad of iceberg lettuce with cherry tomatoes, corn kernels, sliced black olives and ranch dressing.
Nutritional Information per Serving (including homemade Salsa Verde)
Calories: 510
Fat: 27g
Saturated Fat: 8g
Cholesterol: 115mg
Protein: 32g
Sodium: 1070mg
Fiber: 2g
Carbohydrates: 34g
Salsa Verde
2 pounds fresh tomatillos, husks discarded, rinsed and patted dry
1 jalapeño
1 ripe avocado, pitted, peeled and chopped
2/3 cup white or yellow onion, chopped
1/3 cup packed cilantro leaves with tender stems
3 tablespoons extra-virgin olive oil
3 garlic cloves
1/4 teaspoon kosher salt
Pinch of sugar
Prepare grill for direct cooking over medium-high heat, about 450 degrees F. Place tomatillos and jalapeño on
grill grate and cook, with the lid closed, turning them occasionally, until jalapeño skin is blackened and
blistered (about 5 minutes) and tomatillos are browned but not bursting (7 to 9 minutes). Transfer them to a
bowl as they are done, and let cool. Scrape and discard skin from jalapeño. Seed jalapeño, reserving seeds.
Pulse avocado, tomatillos and any juices, jalapeño (without seeds), onion, cilantro, oil, garlic, salt and sugar in
a blender or food processor until smooth. For a spicier salsa, add seeds. Transfer to a medium saucepan and
bring to a simmer over medium heat. Reduce heat to very low to keep salsa warm. Extra salsa can be stored
in the refrigerator and kept up to 3 days.
Nutritional Information per Serving
Calories: 170
Fat: 13g
Cholesterol: 0mg
Sodium: 85mg
Protein: 2g
Fiber: 6g
Saturated Fat: 2g
Carbohydrates: 14g